Pinot Grigio Barrel Aged Vinegar

This wine vinegar is made using the New Orleans method, which was developed in the 14th century. To start fermentation, oak barrels of wine are inoculated with a "mother of vinegar"—a cellulose glob loaded with acetic acid bacteria from a pre-established vinegar. Periodically, vinegar is drawn off and fresh, high-quality Pinot Grigio wine is added. This process continues until all the alcohol is converted into acetic acid. This meticulous method makes for the most flavorful wine vinegar because it gives the flavor compounds time to develop and mature. This vinegar is very well suited for pickle brines or to brighten butter-based sauces. Its smooth and subtly sweet flavor provides an unobtrusive foundation for delicate citrus vinaigrettes.